John Myers
Cauliflower Soup with Marrow Dumplings
The perfect cauliflower soup with marrow dumplings recipe with a picture and simple step-by-step instructions.
- 1 liter Boiling water
- Black pepper from the mill
- 100 g Smoked meat in one piece
- 1 small Quartered onion
- 1 head Mini cauliflower
- 1 teaspoon Ground caraway
- 1 Cup Green frozen peas
- 1 Cup Chopped parsley
- 16 Homemade marrow dumplings **
- Bring the water with the quartered onion and pepper to the boil, add the smoked meat and then gently simmer covered for about 1 hour.
- While the meat is cooking, divide the cauliflower into small florets and dice the stalk quite small. Simmer the frozen marrow dumplings ** separately in mildly salted boiling water or meat stock for about 12 minutes (if they float on the surface, they are done).
- Remove the meat from the broth and chop it slightly cooled; strain the broth through a sieve, bring to the boil again and simmer the cauliflower with the caraway seeds gently for about 12 minutes. In the last 3 minutes, add the frozen peas and cook at the same time.
- Add the diced smoked meat, the freshly chopped parsley and the cooked marrow dumplings to the cauliflower soup and season again to taste before serving. I fried a couple of whole-food vegetable fritters with it because we like to eat potato pancakes with vegetable soups.
- ** The recipe for the Mark dumplings is already here in my cookbook: Mark dumplings
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